How does steam cooking work?
When steaming, vegetables, rice, meat, or fish are gently cooked in a steam cooker without coming into direct contact with the water. This works by filling a pot with water and placing a basket or colander on top. The food is placed inside and closed with a lid. The water is then heated and the rising steam cooks the food at a temperature of 100 degrees.
Steam cooking: the different methods
Various devices can be used for steaming: In addition to electric steamersthere are, for example, traditional Chinese bamboo baskets. But you can also buy a steamer insert for your existing pots - the only important thing is that the lid closes well so that no steam can escape. Pressure cookers are a related form of steaming, but the food in them cooks at a temperature of 120 degrees due to the resulting overpressure. And in the Moroccan tagine too, dishes are braised with the help of steam.
Steam cooking - the advantages
When steaming, the food is cooked gently, which means that many vitamins and minerals are retained. The aroma is also much more intense so that it is often not necessary to add flavor enhancers such as salt. Also, the food remains firm to the bite and does not collapse, which is particularly advantageous with vegetables.
Tips for steaming
- For additional flavor, you can put herbs and spices in the steamer. It is also possible to add broth to the water - and those who are keen to experiment can grab a shot of wine for a special aroma.
- Vegetables should be cut into pieces of the same size so that they are cooked evenly. You can put frozen vegetables directly in the steamer.
- It is advisable to sear meat briefly before steaming so that the roasted aromas that are so important for the taste develop.